from the kitchen of Alisa and Isabella Sierra
1 cup sugar
½ cup sweet butter
1 cup unbleached flour
1 tsp. baking powder
pinch of salt
12 purple plums, pitted, cut into 24 halves*
Topping: sugar, lemon juice and cinnamon
Cream sugar and butter.
Add flour, baking powder, salt and eggs, beat well.
Spoon batter into 9 inch spring form pan.
Place plum halves, skin side up, on top of batter.
Sprinkle lightly with sugar and lemon juice, depending on sweetness of fruit.
Sprinkle with about 1 tsp. of cinnamon, depends on how much you like cinnamon.
Bake at 350 degrees for 1 hour, test with a toothpick.
Remove from oven and cool; refrigerate or freeze if desired.
Or cool to just lukewarm and serve plain, or topped with vanilla ice cream or whipped cream!
This recipe freezes well. To serve frozen tortes, defrost and reheat briefly at 300 degrees.
*I have used larger plums and sliced them…tart ones are best, it only takes 4 or 5.
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